Olive Oil and Pecan Brownies

I’ve been baking Evelyn Raab’s hazelnut truffle squares for years. The gooey, gluten-free brownies, which have finely ground hazelnuts in place of all-purpose flour, are perfect as is, but over time I’ve tried mixing things up, swapping neutral oils for butter and pecans for hazelnuts. This is my favorite variation yet. The combination of toasted … Continue reading Olive Oil and Pecan Brownies